Grandma Dorothy's Family Recipes

Grandma Dorothy's Family Recipes
Designed by
All Rights Reserved

Grandma Dorothy and I got off to a rough start about 13 years ago when I met her grandson. She just didn't know what to think of me, and I had never met such an opinionated Grandma. We still disagree sometimes, but we also discovered along the way that we had much in common. We both love old books, Edgar A. Guest poetry and of course, my children. I finally managed to pry a few recipes from Grandma last time we saw her. I also found out that she started cooking at 14 years old when she was paid $3.00 a week to watch four children and fix their meals. She pointed out that this was during The Depression. She later cooked for a house full of men, since she had five boys of her own. Needless to say, these are tried and true recipes. One thing Grandma Dorothy and I always agree on is good old fashioned cooking!

Grandma Dorothy's Fried Fish

white cornmeal
salt, pepper

Place your cornmeal in a shallow pan, season with salt and pepper. Rinse your fish well (Grandma says she "washes" her fish and always has), roll it in the cornmeal and fry in hot oil until golden brown. Drain on paper towels. Some of the Hyde favorites are Catfish, Perch and Blue Gill.

Hush Puppies

1 1/2 cups white cornmeal
1/2 cup flour
2 tsp. baking powder
1 tsp. salt
1 small onion, finely chopped
3/4 cup milk
1 egg, beaten

Sift together dry ingredients. Add onion. Stir in milk. Drop by spoonfuls into hot, deep fat. A few at a time. Fry until golden brown; drain on absorbent paper. Makes 2 dozen.

Sauteed Chicken Livers

1 pound chicken livers
1 cup flour
seasoning salt to taste
1/3 medium onion, chopped
1/2 cup shortening

Roll chicken livers in flour. Heat shortening in frying pan to about 350 degrees. Add livers. Sauté until about half done. Add onion and seasonings. Complete cooking.

Mexican Cornbread

3 tablespoons flour
1 cup plain cornmeal
1 cup cream style corn
1 cup grated cheese (your choice)
1/4 cup oil
1/2 tsp. soda
1/2 cup tsp. salt
2 eggs
1 cup buttermilk
1 jalapeno peppers, seeded and chopped fine

Mix all and bake at 350 degrees for about 40 minutes.

Other Family Favorites

Blue Ribbon Recipes

Cooking With Cast Iron


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


Seasonal Feature
Summer Harvest Tea

Before the cool weather sets in, enjoy the bounty of your herb, flower and vegetable gardens by giving a Summer Harvest Tea Party. Plan your theme around the garden, invite friends and family. Don't make it a formal affair, but rather a way to celebrate everyone's gardens and share produce, flowers, seeds and advice.

Read More…
Home & Garden

Harvesting and Using Summer Squash

Summer squash is one of my favorite vegetables. I love the yellow summer squash in particular. They should be harvested while still tender, when they have a "glossy" appearance and are still small. You will most likely need to harvest daily once they start to appear.

Read More…
antibiotics online canadian drugs antibiotics antibiotics from canada